Strawberry Rhubarb Cheesecake


  • 16 oz strawberries, tops removed and diced
  • 1 large rhubarb stalk diced or ½ c frozen rhubarb
  • 1 c granulated sugar
  • ½ lemon, juiced
  • 3 ½ cups graham crackers, pulsed until fine powder
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, room temperature
  • ½ c granulated sugar
  • 2 large eggs
  • ¼ c sour cream
  • 1 lemon, zested and juiced
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ tbsp all purpose flour
  • Add strawberries, rhubarb, sugar, and lemon juice to the pot and let it macerate for 15 minutes.
  • Pressure Cook on High for 1 minute, then naturally release for 10 minutes. After 10 minutes, flip the valve to release the remaining pressure.
  • Press Cancel then Saute on high for 15 minutes. Bring to a boil and stir frequently.
  • Pour into a blender and puree. Set aside 1 cup until ready to use.
  • Grease and line a 7-inch round springform pan. Mix the graham crackers and the melted butter in a medium bowl.
  • Press the graham cracker mixture into the pan, creating an even layer across the bottom and about halfway up the sides to make a crust.
  • Add the cream cheese and sugar to a stand mixer fitted with a paddle attachment and mix until smooth.
  • Add the eggs one at a time, blending into the mixture each time. Add the sour cream and blend again.
  • Add the lemon zest, lemon juice, vanilla, salt and flour, and process all together until smooth, then pour the mixture into the prepared crust in the pan.
  • Spoon dollops of the strawberry rhubarb jam over the cheesecake. Using a toothpick, create uneven swirls over the top.
  • Pour 1 ½ cups of water into the cleaned inner pot and place the uncovered cheesecake pan inside on the trivet.
  • Pressure Cook on High for 25 Minutes. Let the pressure release naturally, then remove the lid.
  • Remove the cheesecake from the inner pot and leave to cool for 15 minutes, then refrigerate in its pan for 1 hour.
  • After an hour, cover the cheesecake pan and put back in the fridge for at least 1 more hour.
  • When ready to serve, remove from the pan, cut a slice, and enjoy!
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